Pineapple-Mango Layer Cake
Pineapple-Mango Layer Cake
Ingredients
- ½ Pineapple
- ½ cup sliced Mangos
- 1 cup Whole Grain Almond Flour
- 1 tsp Baking Powder
- ¼ tsp Salt
- 6 large Eggs (Whole)
- 2 tsp Pure Almond Extract
- ¼ cup Unsalted Butter
- ½ cup Coconut Cream
- 13 tbsp Xylitol
Instructions
- For cake: Preheat oven to 350°F. Line two 8-inch-round cake pans with parchment paper, grease and dust with almond flour.
- Core the pineapple (cut off green outsides) and peel the mango. Dice all or leave about half of the pineapple in half-rings and half of the mango in slices for a decorative top; set aside.
- In a medium bowl, whisk together almond flour, baking powder and salt. Separate the egg yolks from the whites. Set yolks aside.
- In a large bowl with an electric mixer on medium speed, beat whites until frothy, about 3 minutes. Slowly add ¾ cup (12 tbsp) xylitol and continue beating until stiff, but not dry, peaks form, about 4 minutes.
- In a small bowl, whisk together yolks, almond extract and melted butter. Slowly pour yolk mixture into the beaten egg whites and continue mixing on medium speed until yolks are combined, about 1 minute.
- In three additions, gently fold the dry ingredients into the egg white mixture using a rubber spatula.
- Divide batter in prepared pans and smooth tops.
- Bake until a toothpick inserted in centers comes out clean, about 20 minutes.
- Cool on wire rack for 5 minutes, then turn out to cool completely.
- To assemble: In a small bowl with an electric mixer on medium, whip coconut cream with 1 tbsp xylitol until soft peaks form, about 3 minutes.
- Place one cake layer on a serving plate.
- Spread half the coconut cream over cake and place diced pineapple and mango pieces all around.
- Place second layer over coconut cream. Top with remaining coconut cream and decorate top with pieces or sliced pineapple and mango.
- For a decorative top: Starting at the edge of the cake, arrange fruit in concentric circles, alternating pineapple and mango slices.
- Cut into 8 servings.
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